Uzbek pilaf with lamb and barberry
10 servings
80 minutes
Uzbek pilaf with lamb and barberry is not just a dish but a true culinary masterpiece rooted in the ancient traditions of Central Asia. Its rich, intense flavor comes from a harmonious blend of aromatic spices, juicy meat, and tender devzira rice that absorbs all the juices of the ingredients. Barberry adds a tangy sourness, while garlic and cumin provide depth to the taste. The dish is cooked in a kazan, which creates a characteristic golden hue and rich texture. Uzbek pilaf is perfect for festive gatherings and warm family lunches, enjoyed with fresh vegetables and herbs. It symbolizes the hospitality and generosity of Eastern cuisine, leaving unforgettable impressions on everyone who tries it.
1
We prepare the vegetables. Cut the carrot into thin strips (about 0.5 cm thick), finely chop the onion, and peel the garlic without separating it into cloves.
- Carrot: 2 pieces
- Onion: 4 pieces
- Garlic: 2 heads
2
We cut the meat into medium (small) pieces. We pour cold water over the rice.
- Lamb: 1 kg
- Devzira rice: 1 kg
3
Pour oil into the pot to cover the bottom by about 1 cm. Heat the oil.
- Vegetable oil: 300 ml
4
We toss in two small onions and fry until they blacken. After that, we throw away the onions.
- Onion: 4 pieces
5
Add the meat and fry until a slight crust forms. Add the onion and carrot. Fry until the onion is golden.
- Lamb: 1 kg
- Onion: 4 pieces
- Carrot: 2 pieces
6
Add cumin, coriander, turmeric. Sauté while stirring for 10 minutes.
- Cumin seeds: 2 tablespoons
- Ground coriander: 1 teaspoon
- Turmeric: 1 teaspoon
7
Pour cold water until it covers what's in the pot. Bring to a boil. Add barberry, carefully place the chili pepper and garlic, pushing them slightly into the zervak (what's in the pot). DO NOT STIR. If you damage the chili pepper, the pilaf will be inedible.
- Barberry: 2 tablespoons
- Red chili pepper: 2 pieces
- Garlic: 2 heads
8
Leave on medium heat for about 20 minutes.
9
Carefully remove the chili pepper and garlic. Add rice and pour in water to cover the rice by 1 cm.
- Devzira rice: 1 kg
- Red chili pepper: 2 pieces
- Garlic: 2 heads
10
Cook over medium heat, occasionally moving the rice from areas without bubbling to areas with bubbling.
11
Once the rice starts absorbing water, we check if it's ready. If not, we add a bit more water. When the rice is ready, we mix everything and top it with chili pepper and garlic. We cover it and let it sit. We turn off the heat.
- Salt: to taste
12
We pull out the garlic.
- Garlic: 2 heads
